Polenta and Gruyère France Duchess potatoes
- 300g cornflour
- 150g grated Entremont Gruyère France
- 50g butter
- 3 eggs
- A few sprigs of parsley and thyme
Bring about 1.25 litres of salted water to the boil and pour in the cornflour. Cook for 45-50 minutes, stirring from time to time.
Remove from heat and add the Entremont Gruyere France and butter. Leave to cool and then add 2 eggs and the chopped parsley and thyme.
Put the mixture into a piping bag and pipe onto a baking sheet. Brush with egg.
Cook at 200°C for approximately 10 min until golden brown. Serve hot.
Photo Credits: Luca Perazzoli & Lorenzo Bassano